When I use by vanilla cake recipe I usually have left over batter that I use for cupcakes. The cupcakes always come out moister and fluffier than the actual cake. Why does this happen? The cake is not dry at all but is more dense than the cupcakes.
do you bake the cupcakes at a different temperature to the cakes? I have been putting my cupcakes in at a higher temperature for the first five minutes then lowering the temp for the remainder. This makes them rise more, and be less dense. Not sure about the 'moistness' though, I find the opposite as I sometimes don't get the cuppies out in time.